Preheat your oven to 400 degrees Fahrenheit. This ensures that your nuggets will cook evenly and develop that golden color we all love.
Set a large wire rack over an 18 by 13-inch baking sheet and spray it with non-stick cooking spray. This will keep the nuggets from sticking and help them crisp up perfectly.
Pour the panko bread crumbs into a mound on a separate baking sheet. Drizzle with olive oil and toss with your fingertips to evenly moisten. Spread it out into an even layer, wiggling the baking sheet to level it as needed.
Place the baking sheet in the preheated oven for 3 to 5 minutes, until the panko breadcrumbs are slightly toasted and golden brown. Don’t forget to toss them halfway through for even toasting!
Remove the toast from the oven and scoop the breadcrumbs together in a mound in the center of the baking sheet. Add the paprika, garlic powder, thyme, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste. Toss everything together with a spatula.
In a bowl, whisk together the eggs with 1/4 tsp of salt and pepper. This will serve as the binder for our nuggets.
Take a handful of chicken pieces (about 8 to 10 at a time) and dip them in the egg mixture. Then, transfer them to the panko mixture, tossing to coat while pressing the breadcrumbs to ensure they stick well.
Carefully transfer the coated nuggets to the prepared wire rack, leaving a little space between each piece. Repeat the process with the remaining chicken, scooping the panko breadcrumbs back together in a mound between batches.
Once all the nuggets are on the rack, bake in the preheated oven until the center of the chicken registers 165 degrees on an instant-read thermometer, which should take about 15 to 19 minutes.
Serve warm with your favorite dipping sauce, and enjoy your homemade Chicken Nuggets.
